Ingredients
- 2 cans cream of chicken soup 10.5 ounces each
- 1 cup low-sodium chicken broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Kosher salt to taste
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup diced onion
- 1 3/4 cups instant rice
- 1 3/4 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Whisk cream of chicken soup, broth, and seasonings in a bowl. Place chicken and onions in the slow cooker, then pour the soup mixture over top of them.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Remove cooked chicken from the slow cooker, shred it, and return to the slow cooker.
- Separately, cook rice according to package directions. Then, mix it into cooked and shredded chicken. Adjust seasonings as needed.
- Mix in 1 cup of cheddar cheese, then top with the remaining 3/4 cup of cheese. Place the lid on your slow cooker until the cheese is melted.
- Allow the casserole to rest for a few minutes before serving. Top with fresh parsley and enjoy.
